On Thu 27 Oct 2005 05:39:35p, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

> Andy <q> looking for trouble wrote in
> :
>
>>> If you're getting fat, you don't need it. I, OTOH, am already fat and
>>> require cheesecake to maintain my weight. :-))
>>
>>
>> ROFLMAO!
>>
>>
>> For the life of me, I don't know why I thought that New York cheesecake
>> was "light and fluffy."
>>
>> There's NO air in NY cheesecake!
>>
>> Andy
>
> I got a cheesecake recipe in the mail from my SIL and I'm going to make
> it over the weekend. If it turns out well, I'll make another, or two,
> for Thanksgiving. The recipe follows. If there are any suggestions for
> improving or changing the taste of the cheesecake, please share. Thanks.

This sounds delicious, and very similar to one I make. Zwieback crumbs are
a great choice for the crust. I've gotten bored with graham cracker
crumbs. I think the texture is nicer, too.

I love both walnuts and pecans, and I prefer walnuts in Pumpkin Bread, but
for the cheesecake I really think pecans are a better choice. Of course,
this would change even the title of the recipe. :-)

Have you ever baked a pumpkin cheescake before? They are sneaky! They can
pretend they are done when they really are not. Be sure and check for
doneness. A sliver knife should come out clean.

Well, that's my take.

> Walnut Pumpkin Cheesecake
>
> Crust:
> 1 6-oz. package zwieback crackers, crushed (1 1/2 cups)
> 1/4 cup sugar
> 6 tablespoons butter, melted
>
> Cheesecake:
> 3 8-oz. packages cream cheese, softened
> 3/4 cup sugar
> 1/4 cup firmly packed light brown sugar
> 5 eggs
> 1 16-oz. can mashed pumpkin or 16oz cooked mashed pumpkin
> 1-1/4 teaspoon pumpkin pie spice
> 1/4 cup heavy whipping cream
>
> Walnut topping:
> 6 tablespoons butter, softened
> 1 cup firmly packed brown sugar
> 1 cup coarsly chopped walnuts
>
> Preparation/cooking:
>
> Crust: Blend crumbs with sugar and butter in a bowl. Press over bottom
> and up sides of a lightly buttered springform pan. Chill.
>
> Cheesecake: Beat cream cheese until smooth. Gradually add sugars,
> beating to mix well. Beat in eggs one at a time till light and fluffy.
> Beat in pie spice, cream and pumpkin at low speed. Pour into prepared
> crust. Bake in oven at 325 for about 1 1/2 hours.
>
> Topping: Mix butter, brown sugar and walnuts; sprinkle over cheesecake
> and bake 10 more minutes. Chill and serve.
>
> Makes 2 medium sized servings

Oh, come on, Michael. You know this just makes 1 serving! You don't even
need a serving plate, just a fork. :-)

> Enjoy
>
> Michael
>

--
Wayne Boatwright *¿*
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